Lehsuni tikki [font=Arial, Helvetica, sans-serif]6 medium sized potatoes (boiled and mashed) 4-6 cloves garlic (chopped) Salt to taste 6-8 cashewnuts 1 medium sized onion (chopped) ¼ cup coriander leaves (finely chopped) ½ tbsp red chilli powder ¼ cup cottage cheese (paneer)(grated) Oil to deep fry [/font][font=Arial, Helvetica, sans-serif]Add salt to the mashed potatoes and knead to make a smooth dough. Divide into twelve equal portions. Crush cashewnuts and mix with onion, garlic, coriander leaves, red chilli powder, salt and grated cottage cheese. Divide the mixture into twelve equal portions. Stuff each portion of mashed potato with a portion of the cottage cheese mixture. Roll and shape into tikkis of approximately two-inch diameter and half inch thickness. Heat sufficient oil in a kadai and deep-fry the tikkis to golden brown. Remove and drain onto an absorbent paper. Serve hot with tomato ketchup or mint chutney.[/font]
